Cheese Industry

Artisan Cheese Gets Popular As Cheese Consumption Grows

11/19/2014
- The Tampa Tribune - Highlands Today

There is a growing trend in cheese consumption in the United States; it is twice the amount it was 25 years ago and there is no end in sight ... more [Cheese Industry] [Published to Cheesy Info]

Controversy Over Raw-Milk Cheese Likely Coming To A Head

09/29/2014
- Kansas City Start

Raw-milk cheese has been in the news over the last couple months. The Food and Drug Administration has been reviewing its raw-milk standards for cheese for the last several years, and many think it will soon make a decision that will affect the small artisan cheese producers in the United States and Europe ... more [Cheese Industry]

The FDA’s ‘War’ on Artisanal Cheeses

08/21/2014
- The Fiscal Tiimes

The artisanal cheese world in the U.S. is in danger of crumbling because of regulatory uncertainty from the Food and Drug Administration ... more [Cheese Industry]

Small Cheesemaking Operations Lead Growth In U.S. Cheese Industry

07/15/2014
- Cheese Underground

Specialty Food News today reports ... the number of small cheesemaking establishments is far outpacing the growth of larger operations in America ... more [Cheese Industry]

Cheese Wars: Connecticut's Cheese Makers Are On The Front Lines

07/06/2014
- The Courant

Elizabeth Gillman ... also wondering whether controversial U.S. policies could end up crippling artisanal cheese-making in this country ... more [Cheese Industry]

Wood-Aged Cheese: How Science Slices The Debate Over Bacteria

06/14/2014
- Los Angeles Times

Artisanal cheese-makers raised a fuss recently when an FDA official suggested that wooden cheese shelves posed a public health risk because they were not "adequately cleanable," and could therefore harbor dangerous bacteria ... more [Cheese Industry]

Demand For Regionally Made Cheese Is On The Rise

05/14/2014
- Pittsburgh Post-Gazette

Cheese is going the way of the craft beer movement: People are learning how to make it in small batches while taking advantage of local ingredients and characteristics of the land ... more [Cheese Industry]

Artisan Cheesemakers Are Feeling The Pinch

05/14/2014
- San Francisco Chronicle

Tim and Jill Pedrozo normally begin forming wheels of their Black Butte Reserve, a gouda-like cheese made from spring milk, in February. But the Pedrozo’s 20-acre farm in Orland, which they’ve been farming for 15 years, didn’t turn green with lush rye grasses until the late spring rains began that month ... more [Cheese Industry]

Vermont Congressional Delegation Fights For Cheese Names

03/17/2014
- WCAX TV

The European Union is targeting cheese made in America, and Vermont's Congressional delegation is ready for the fight ... more [Cheese Industry]

Technology of Ancient Cheesemaking Proven In China

03/01/2014
- Liberty Voice

Preserved actual pieces of cheese were left with the buried dead approximately 3,800 year ago... more [Cheese Industry]